DISNEYLANDGODDESS Recipe Reviews (Pg. 2) - Allrecipes.com (1654999)

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Amazing Italian Lemon Butter Chicken

Reviewed: Mar. 2, 2006
Delicious! I modified it somewhat to suit my husband's and my dietary restrictions. First, we omitted the pasta entirely, so I only made half the amount of sauce called for. I used Smart Balance in place of real butter in the sauce and it still tasted decadently wonderful and held together well. I couldn't particularly taste the lemon, though, so next time will add more of that. I also used turkey bacon in place of real bacon, and instead of coating the chicken in flour, I used grated parmesan cheese and oat bran. I cut the chicken before cooking it, placed it in a large bag with the coating, and shook it up to coat, then cooked it in two batches. I served this with peas, which tasted great mixed in. Next time, I will just cook the peas with it. And there will definitely be a next time, because despite how time consuming this recipe is it is delicious!
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Dec. 18, 2005
This was wonderful and the women at the baby shower couldn't get enough of it! We omitted the raspberries and used all frozen strawberries instead. We used apricot jam. For less mess, we cut the tortillas into wedges and arranged them before spraying them. It didn't matter that one side of the chips were uncoated -- they were plenty sweet and crispy as is. Even the next day they were still pretty good. We used the leftover salsa as a topping on vanilla ice cream, which looked beautiful and tasted heavenly.
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Amazing Butternut Squash

Reviewed: Oct. 2, 2005
This is total fall comfort food. I've made it two times in as many weeks for my husband and I, and I'm now buying butternut squash every time I go to the grocery store. To make the squash easier to peel and cube, I put it in the microwave for a few minutes, turning what side is touching the plate (as that side gets soft quickly). Then I have to wait quite a while for it to cool down enough to peel it, but it's pretty fast work after that. The substitutions I made were Splenda for the brown sugar and croutons or bagel chips for the saltines. Agree with others who said to double topping. Only downside to this dish is the amount of work and time it is for such a small amount of food. I've found canned butternut squash puree at a fine foods store, and will try that next time to make it quicker.
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Clark's Quiche

Reviewed: May 19, 2005
Very good and easy to modify based on what you have on hand. The sour cream - spinach mixture is to die for. Adding some feta cheese to it makes it event better. I make this quiche often in various forms, and it always comes out well.
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Best Ever Sausage with Peppers, Onions, and Beer!

Reviewed: May 19, 2005
This is excellent! Not only does it taste great, but it's a very flexible recipe -- in fact, I've never made it with beer! I always use a 12oz package of Italian sausage (5 links), one yellow onion, and one or two bell peppers (whatever color I have on hand). It's great by itself or served as a kind of sauce over spaghetti squash or whatever carbilicious filler you choose.
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Banana Banana Bread

Reviewed: Feb. 24, 2005
I've made this as-is, and I've made it with a lot of modifications, and it's great either way. Last time I made it I used Splenda with about a tablespoon of blackstrap molasses in place of the brown sugar. I also added a teaspoon of cinnamon and a dash of nutmeg. I used all whole wheat pastry flour, but reduced it by about a half cup. It was still wonderfully moist and delicious!
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No Bake Peanut Butter Bars

Reviewed: Dec. 28, 2004
This one got rave reviews from everyone! I used about 2-1/2 cups cereal per other reviews, but it would work fine with 3. The key is to make sure they are very well chilled and solid when you cut them. Since I used natural peanut butter, I added an extra 1/4 cup or so of sugar, and it came out perfectly. I also increased the amount of chocolate chips for the top per other reviews.
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Oatmeal Peanut Butter Cookies

Reviewed: Dec. 2, 2004
Very good -- basically a peanut butter cookie with more texture. I subbed Splenda for the white sugar, and since I was using all natural peanut butter, I increased the Splenda a bit. I also used whole wheat pastry flour and decreased it to 1-1/4 cup, but next time will use only 1 cup, since my cookies came out more cakey than I like. I didn't increase the amount of oats. I also added 1/2 tsp vanilla and 1/2 tsp cinnamon. Next time I'll use a full tsp, because cinnamon is delicious with peanut butter (I once bought cinnamon raisin peanut butter, and it was to die for!).
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Displaying results 21-40 (of 89) reviews
 
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